Citrus Rosé Chicken
Citrus Rosé Chicken
Citrus Rosé Chicken is a Mediterranean recipe categorized as dinner, main course, with 20 min of prep, 35 min of cooking, and 55 min total. It yields 4 servings.
Citrus Rosé Chicken combines boneless skinless chicken thighs, low-sodium chicken broth, fresh rosemary, and fresh thyme using baking.
Nutritional Information (per serving)
Per serving (assuming 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 446 kcal |
| Protein | 32 g |
| Fat | 21 g |
| Fiber | 0 g |
| Sodium | 781 mg |
Ingredients
- 2 lb boneless skinless chicken thighs (900g)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (1g)
- 1 tablespoon extra-virgin olive oil (15mL)
- 1 tablespoon fresh rosemary, chopped (5g)
- 1 tablespoon fresh thyme, chopped (5g)
- 1 orange, zested and juiced to yield about 1/2 cup juice
- 1 lemon, zested and juiced to yield 2 tablespoons juice
- 2 tablespoons honey (42g)
- 2 tablespoons Dijon mustard (30g)
- 1/2 cup dry rosé wine (120mL)
- 1/2 cup low-sodium chicken broth (120mL)
- 1 tablespoon apple cider vinegar (15mL)
- 1 orange, thinly sliced for garnish
- 1 lemon, thinly sliced for garnish
Utensils
- Large bowl
- Baking dish
- Aluminum foil
- Mixing spoon or whisk
- Zester
- Juicer
- Measuring spoons
- Measuring cup
- Chef’s knife
- Cutting board
- Tongs
- Thermometer
Step by Step Instructions
- Preheat the oven to 400°F (200°C), pat the chicken thighs dry, and season them with the kosher salt and black pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 4 minutes per side; transfer it to a plate.
- Reduce the heat to medium, add the rosemary and thyme, and stir for 30 seconds.
- Pour in the rosé wine, scrape up the browned bits, and simmer for 2 to 3 minutes, until reduced by half.
- Whisk in the orange zest and juice, lemon zest and juice, honey, Dijon mustard, chicken broth, and apple cider vinegar.
- Return the chicken and its juices to the skillet and turn each thigh once in the citrus-rosé sauce.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, until the thickest part of each chicken thigh reaches at least 165°F (74°C).
- Move the chicken to a platter; if needed, simmer the sauce on the stovetop for 3 to 5 minutes, until it lightly coats a spoon.
- Spoon the sauce over the Citrus Rosé Chicken and garnish with the orange and lemon slices immediately before serving.
Variations & Serving Suggestions
Give the Serenade a playful twist or elevate the presentation with these easy ideas.
- Replace the rosé with 1/2 cup additional chicken broth while keeping the apple cider vinegar.
- Replace chicken thighs with equal-weight chicken breasts and cook each to 165°F (74°C).
- Replace the 2 tablespoons honey with 2 tablespoons pure maple syrup.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Citrus Rosé Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Citrus Rosé Chicken gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
paper towels, microplane, measuring tools, whisk, oven-safe skillet, tongs, instant-read thermometer.
Once the chicken is cooked and has reached an internal temperature of 165°F (75°C), remove it from the oven.
Prep time: 20 minutes. Cook time: 35 minutes. Total time: 55 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
Can I use chicken breasts?
Replace the 2 pounds chicken thighs with equal-weight boneless skinless chicken breasts. Begin checking after 12 minutes in the oven and remove each piece when it reaches 165°F (74°C).
Can I prepare the sauce ahead?
Whisk the citrus juices and zest, honey, Dijon mustard, chicken broth, and vinegar up to one day ahead and refrigerate covered. Add the rosé only while deglazing the skillet.
How do I prevent bitter citrus flavor?
Grate only the colored zest and leave the white pith behind. Add the fresh citrus slices only as a garnish after cooking rather than simmering them in the sauce.
What can replace the rosé wine?
Replace the 1/2 cup rosé with 1/2 cup additional chicken broth. Keep the apple cider vinegar to preserve the sauce's acidity and reduce the broth as directed.